Cut the breasts into thin long strips. Two large breasts should make about 10 to 12 strips.

Transfer to a wire rack and sprinkle a little salt on both sides. Do not over-salt. Pop in the fridge for 30 minutes to an hour to reduce moisture on the skin so the breading sticks really well.

In large bowl, whisk together flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Set aside.

In a deep bowl, whisk together buttermilk, egg, hot sauce, pickle juice, and baking powder.

Add 3 tablespoons of the wet batter into the dry and mix around to create a flaky texture just like KFC. Set aside.

In a heat-safe bowl or cup-big enough to dip the fried tenders in-mix together brown sugar, chili powder, cayenne, dry mustard, garlic powder, and salt. After frying the chicken in the next step, take 3/4 cup of the hot oil and pour into the spice mixture. Mix and set aside.

Dip each strip first in the dry, then into the wet, then back into the dry. Make sure to let any excess wet or dry fall off before dipping into the next. Once all the tenders are breaded, allow to rest for 10 minutes.

Heat oil to about 365°F in a frying pan, about 1.5 to 2 inches high.

Drop tenders in, making sure not to overcrowd them. Fry in 2 batches if needed. Fry until golden brown all around, about 7-8 minutes. Make sure to rotate the tenders around as needed for even browning. Transfer to a paper towel to drain any excess oil.

Dunk each tender in the spicy oil and transfer to a plate.

Serve with pickles and toast!